Frascati

Few restaurants capture the spirit of a neighborhood like Frascati. Michael Pawlik's food has a destination sensibility; diners can see him from the comfortable but modest dining room, meticulously arranging plates in the tiny open kitchen. Each plate has something extra -- it might be pappardelle with wild boar or pan-seared blue nose bass with couscous and caramelized fennel. Most people will be greeted by John Rader, who, with his wife, Rebecca, the pastry chef who masterfully creates the desserts, purchased the restaurant about three years ago. Service is among some of the best in the city.